Sift the flour.
Resift it with the other dry ingredients.
Work the softened butter cubes into the dry mix with a pastry blender or a fork.
Add the cold milk.
Turn the dough on to a lightly floured surface.
Divide the dough into 2 pieces, forming each piece into a circle the thickness of biscuits.
Spoon some blackberry maple coulis onto each circle and fold over the dough, gently forming the dough back into a circle.
Cut each disc into four wedges (to make 8 scones in total) and place them on a parchment lined baking sheet.
Bake them at 400-425 degrees for 10-15 minutes until the bottoms are lightly golden and the centres are done.